Beef liver in creamy onion sauce
8 servings
80 minutes
Beef liver in creamy onion sauce is a classic dish of Russian cuisine, known for its tenderness and rich flavor. The liver, fried in flour, acquires a golden crust and is then simmered in creamy butter with onions that become soft and aromatic. The sauce soaks into every piece, making the dish velvety and rich. Historically, liver was a popular product due to its nutritional value and availability. This dish pairs perfectly with pickled or fresh vegetables as well as various side dishes like mashed potatoes or buckwheat porridge. It is suitable for both a cozy family dinner and a festive table, impressing with its rich taste and simplicity of preparation.
1
Prepare all the ingredients.
- Beef liver: 750 g
- Onion: 500 g
- Butter: 70 g
- Wheat flour: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 2 tablespoons
2
Remove the film from the liver.
- Beef liver: 750 g
3
Slice the liver into 1 cm thick pieces.
- Beef liver: 750 g
4
Remove all major vessels.
- Beef liver: 750 g
5
Chop the onion.
- Onion: 500 g
6
Mix flour, salt, and pepper.
- Wheat flour: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Coat each piece of liver in flour and quickly fry over medium-high heat in vegetable oil for 1 minute on each side.
- Beef liver: 750 g
- Wheat flour: 2 tablespoons
- Vegetable oil: 2 tablespoons
8
Place slices of butter at the bottom of a thick-bottomed pot or pan.
- Butter: 70 g
9
Place a portion of onion on them and lightly salt the onion.
- Onion: 500 g
10
Place the liver on the onion.
- Beef liver: 750 g
11
Repeat the layers.
- Onion: 500 g
- Beef liver: 750 g
12
On top, there should be onion, add 100 ml of water to the saucepan, set to medium heat, bring to a boil, reduce the heat to minimum, and simmer for 30 minutes until the onion is soft and transparent.
- Onion: 500 g
13
Serve with pickled or fresh vegetables and a garnish to taste.
- Salt: to taste
